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Macadamia And Chocolate Shortbread

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Ingredients

Adjust Servings:
1 2/3 cups plain flour
2/3 cup fine semolina
1/4 teaspoon baking powder
3/4 cup roasted macadamias, chopped
60 g dark chocolate chips, use the best quality you can
300 g unsalted butter, room temp, chopped
180 g caster sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt

Nutritional information

179.8
Calories
109 g
Calories From Fat
12.2 g
Total Fat
6.3 g
Saturated Fat
23 mg
Cholesterol
46.6 mg
Sodium
16.9 g
Carbs
0.8 g
Dietary Fiber
7.8 g
Sugars
1.7 g
Protein
969g
Serving Size

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Macadamia And Chocolate Shortbread

Features:
  • Gluten Free
Cuisine:

What a wonderful shortbread recipe! I absolutely love dark chocolate and the toasted macadamia nuts just really sealed the deal for us. I will be making these delicious treats again for the holidays. Thank you for the post. Made for Fall PAC, October, 2011.

  • 60 min
  • Serves 3
  • Easy

Ingredients

Directions

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Macadamia and Chocolate Shortbread, This is such a simple recipe, and open to change make them all nut or all choc Add orange zest or flavoured chocolate the possibilities are endless Be warned though it’s impossible to eat just one of these little beauties!!, What a wonderful shortbread recipe! I absolutely love dark chocolate and the toasted macadamia nuts just really sealed the deal for us I will be making these delicious treats again for the holidays Thank you for the post Made for Fall PAC, October, 2011


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Steps

1
Done

Grease and Line the Base and Sides of an 18 X 28 Cm Baking Pan,Leaving 3cm Hanging Over on Each Side.

2
Done

Place the Flour,Semolina,Baking Powder and 1/2 Tsp Salt in a Bowl and Stir Well With a Wooden Spoon to Combine.

3
Done

Stir in the Nuts and the Chocolate.

4
Done

Combine Butter,Sugar and Vanilla in a Food Processor and Whiz For 1-2 Mins,Until the Mixture Is Light and Creamy.stop Occasionally to Scrape Down the Side With a Spatula.stir Butter Mixture Into Flour Mixture Until Well Combined.the Dough Should Be Quite Thick and Awkward to Mix.

5
Done

Press the Dough Into the Pan and Prick It All Over With a Fork.chill For 15 Minutes.

6
Done

Preheat the Oven to 160 Degrees.bake the Shortbread For 30 Mins or Until Firm to the Touch.while It's Still Hot,Score in Half Lengthways and Then Across at 2cm Intervals to Make 28 Rectangles.

7
Done

Cool in the Pan For 10 Mins,Then Lift Out of the Pan and Cut Into Fingers.

8
Done

Biscuits Keep in an Airtight Container For Up to 5 Days -- Should They Last That Long!

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Hope Lewis

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